INGREDIENTS:
For the Carne Guisada
- 2 tablespoons vegetable oil
- 1¼ pounds stew beef
- 3 cups chopped ripe tomatoes (about 4 tomatoes)
- 2 cups chopped yellow onion (about 2 medium onions)
- 4 tablespoons minced garlic
- ¾ teaspoon ground cumin
- ½ teaspoon ground cayenne pepper
- 2 cups beef broth
- 1 tablespoons white vinegar
- 1 pound baby red potatoes, cut into uniform bite-sized pieces
For the Creamy Avocado-Cilantro Sauce
- ½ of a large, ripe avocado
- Juice of half of one lime
- ½ cup cilantro leaves and stems
- 1 scallion (green onion)
- ¼ teaspoon salt
- 4 tablespoons extra virgin olive oil
- Heat the oil in a 5-quart or larger Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in a single layer and let cook, undisturbed, until the meat is browned and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat process to brown on each side.
- Add the tomatoes and onion to the pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper and cook for 30 seconds. Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
- Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
- Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.
- Serve the stew warm topped with the creamy avocado-cilantro sauce.
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